Yemenite and Rhodes Haroset

From The World of Jewish Cooking, by Gil Marks:

Yemenite

15 dried figs, chopped
2 to 3 tablespoons sesame seeds, lightly toasted
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Dash of ground coriander or cardamom
1 small chili or pinch of cayenne
Dry red wine

Finely chop the figs, dates, sesame seeds, cinnamon, ginger, coriander or cardamom, and chili or cayenne. Stir in enough wine to make a paste. Storein the refrigerator. Serve at room temperature.

Rhodes

1/2 cup pitted dates, finely chopped
1/2 cup raisins
1 orange, peeled, seeded, and chopped
1/4 cup honey
1/2 cup almonds, finely chopped
cinnamon
about 1/4 cup sweet red wine

Cook dates, raisins, orange, and honey, stirring, until thick (about 20
minutes). Remove from heat and add remaining ingredients.